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When I was little, my family went to TGI Friday’s often due to my sheer adoration of the “broccoli cheese”, making it for don’t-know-what-else-to-get weeknights, as well as birthdays, completely with a balloon tied to the back of the chair, and post-dance recital celebrations. But perhaps more than the broccoli cheese soup, my memories are of the potato skins–crisp and crunchy, topped with melty cheesy and salty bacon, dunked into cool sour cream laden with sweet green onions that lent a lightening taste of the garden.
So now, twenty years later, I still crave those little crispy boats whenever any football-related event begs for junk food. The only problem is that deep frying potatoes and layering them with butter, cheese, bacon, and sour cream makes them anything but healthy.. and certainly anything but vegan. But that doesn’t keep me from indulging! Except, of course, making them my way.
Instead of swapping out every animal product with a processed vegan alternative, I decided to opt for a rich and creamy topping that’s full of flavor and festivity–guacamole. Everything is better with guacamole, as we all well know, and potato skins are most certainly included! You know what else makes everything better? Ranch dressing. And this vegan recipe does not disappoint. So while you wouldn’t mistake these bad boys for their bar food originals, you might just prefer them to their less-than-healthy counterparts. Why?
The skins are crisp and buttery and crunchy and a bit earthy, which makes for the perfect potatoey bed for the guacamole–creamy and rich and tart and spicy and smoky, it might just be the best guacamole you’ve had. Topped with a thin slice of fresh jalapeño and a sprig of cilantro, dipped in a cool, herbaceous vegan ranch, these guacamole potato skins are fit for company but simple enough to make for Sunday afternoon football, like O and I made for the atrocious Titans vs. Browns game.
And seriously, if there’s any team that can blow such a huge lead, it’s the Titans. I’ve threatened divorcing them for a shinier, less-losing of a team, like the Seahawks, for a while now. I mean, hey, my paternal family is from Seattle and said family has been keeping us in the Seahawks merch loop for decades now (though the Seahawks green in the 90s was not quite so um… fancy). That counts, right? I also have a painful crush (though I can determine whether it’s a friend crush, a bodyguard crush, or a crush-crush) on Richard Sherman, of which O is fully aware.. and I think pretty approving. Then again, he paid quite a lot to get Marshawn Lynch on his fantasy team, and the boy doesn’t disappoint. Does this mean I’m officially adopting the Seahawks? Maybe… just maybe.
Make these.
………..Go Hawks!
Vegan Guacamole Potato Skins
Ingredients
Potato Skins
- 5-6 small Russet potatoes , about 3" long
- 2-3 tablespoons Earth Balance (vegan butter), melted
- 1 tbsp Kosher salt
- 1 tbsp Freshly cracked black pepper
Guacamole
- 3 ripe avocados halved, seeded, and flesh scooped out
- 1 lime juiced
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon cayenne
- ½ medium onion diced
- ½ jalapeno pepper seeded and minced
- 2 Roma tomatoes seeded and diced
- 1 tablespoon cilantro chopped
- 1 clove garlic minced
- 2 green onions sliced thin
- 1 jalapeño sliced thin, optional, for garnish
- 1 fresh cilantro chopped, optional, for garnish
- ¼ teaspoon lemon juice
- ¼ cup almond milk unsweetened, unflavored
- 1-2 cloves garlic peeled, smashed, and minced
- 1 teaspoon Kosher salt to taste
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh chives chopped
- 1 cup Just Mayo vegan mayonnaise
- ½ cup Tofutti Better Than Sour Cream
- ½ teaspoon white vinegar
- Fresh dill to taste, optional
- Cayenne pepper to taste, optional
- Paprika to taste, optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Make ranch dressing: Make the "buttermilk": pour lemon juice into a measuring cup then fill to 1/4 cup level with almond milk. Set aside and allow to curdle, about 10 minutes.
- On a cutting board, sprinkle some kosher salt on the minced garlic cloves and then, with the back of a fork, begin to smush and mash the garlic and salt into a paste. Combine garlic-salt paste, parsley, chives, Just Mayo vegan mayonnaise, and Tofutti Better Than Sour Cream in a medium bowl; whisk until smooth. Add "buttermilk" mixture, as necessary to thin to desired consistency. When desired consistency is reached, add a couple drops of white vinegar and any other additional ingredients, as desired. Taste and correct seasonings, adding more salt and freshly ground black pepper to taste. Chill in the refrigerator and allow flavors to meld while you make the potato skins.
- Make the potato skins: Preheat oven to 400ºF. Wash potatoes well and pierce all over with fork. Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes. Meanwhile, make guacamole.
- In a large bowl combine the avocado meat and lime juice and toss to coat. Drain the lime juice off and reserve in a small bowl. Add smoked paprika, salt, cumin, and cayenne and mash with a potato masher, leaving some chunks for texture. Fold in the onions, jalapeño, tomatoes, cilantro, garlic, and 1 tablespoon of the reserved lime juice. Set aside while you finish the potatoes.
- Once the potatoes are ready, remove and let cool about 10 minutes on a wire rack, or until the potatoes can be handled. Set oven to broil.
- Slice each potato in half, lengthwise and use a spoon to scoop out the flesh, leaving about 1/4" of the flesh intact. Reserve the potato flesh for another use, like my tarragon mashed potato soup! Using a pastry brush, brush the insides of the potatoes with the melted butter and season well with salt and pepper. Turn the potatoes over and brush the skin sides with butter, and again season well with salt and pepper. Place potato halves skin-side up on a baking sheet and broil 'til the skin begin to brown and crisp, about 2 - 3 minutes (watch carefully so they don't burn!). Flip skins over and broil another 2 - 3 minutes, or until beginning to brown and crisp.
- Remove potato skins from oven and place on serving platter. Spoon dollops of guacamole on the potato skins and garnish with sliced green onions, sliced jalapeños, and chopped cilantro. Serve with ranch dressing immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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In the midst of sugar galore; these were screaming my name. And I think if I made your version I wouldn’t have the guilt.
Happy Thanksgiving!
Jenny
And they are sooo flavorful! Thanks Jenny! 🙂
These sound great! We are building a community of vegans and would love for you to hop over and leave a recipe.
Awesome! Thanks Steve!
My friends and I used to go to TGIFridays a lot in high school and it was the first place that I legally ordered an alcoholic beverage – lol. These look so much better than anything they serve there. I agree that everything is better with guacamole! Can’t wait to make these. Also, I’ve never made vegan ranch dressing but I used to love ranch so it would be great to be able to have a vegan version. I’ve never liked mayo or sour cream before going vegan so I never buy those products but it might worth picking some up just to make some of this!
Ha!! So many good TGIFridays stories, I swear! You must start making vegan ranch dressing! It’s my life. Well, that sounds pretty sad so I’ll just say.. I’m pretty into it. Then again, I’m unfortunately a fan of mayo and that sort of thing to begin with.. not so good for the ol’ waistline. But JustMayo is seriously incredible
Oh! what a creative idea! 🙂
Thanks Nicole! Turned out pretty damn tasty, too 🙂
Real talk: Those potato skins from TGIFridays were the best things about dining there as a child, and like you, I still sometimes crave them… though I don’t give in to the craving because, well, they’re really bad for you, even if they taste good.
I’m definitely interested in trying these gorgeous apps… especially since you added guac. Because you’re right: Guacamole DOES make everything better. And I’m super intrigued by the vegan ranch dressing, too.
Good luck to your Titans. As a fellow Tennessee girl, I feel your pain… and I adopted the Saints when going to school in Louisiana because the state adopted me so nicely. And the Saints and the Titans look to be having the same kind of season this year, so sighs all around.
I’m all about some Saints, because of my boy Mark Ingram! And you’re better than I.. I totally give in to cravings from my childhood on the reg. Can’t help it! I was at TGI Friday’s for some odd reason with my mom recently and we ordered some of the potato skins.. and they literally don’t even use actual cheese anymore! It was atrocious. And yes, guac on everything! EVERYTHING!! I hope you had some fried guacamole at the Texas State Fair, because I mean.. the rest of us have to live vicariously through you!
I like this recipe, but it isn’t vegan. You would have to substitute the butter for a vegan butter/spread as butter is a dairy product.
Argh! Thanks for catching that. Sometimes I copy & paste ingredients from other recipes that I’m using to veganize and sometimes those slip through the cracks. Updating! Thanks again!
This is now my favourite bar food; who doesn’t love potato skin with guacamole and ranch dressing, plus it’s vegan. Thank you so much for creating such a healthy recipe without a processed vegan alternative. You are a genius!!!!!
I am loving this recipe so SO MUCH. 🙂
No, Pang, *you* are a genius! 🙂 Thanks, they really are yummy! They’re both healthy but satisfy that junk food craving, too!
Such a great idea for vegan appetizer! These look insanely delicious and great for football season! Never made ranch dressing this way and am excited to try it!
Thanks Mira! 🙂
I have been looking for a good potato skin recipe thats delicious yet not too cheesy! This is just perfection!
These are surprisingly packed with flavor and so much healthier than the cheese-laden variety. Yum! Hope you try them 🙂
Yum! I love this version of potato skins. They look incredible! Pinned!
Thanks Amanda!